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A program that focuses on the application of biological, chemical, and physical principles to the study of converting raw agricultural products into processed forms suitable for direct human consumption, and the storage of such products. Includes instruction in applicable aspects of the agricultural sciences, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging, food storage and shipment, and related aspects of human health and safety including toxicology and pathology.
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| A major in Food Science is highly relevant for the following careers. National averages for wages in each career is provided. |
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Top 41
U.S.
Colleges with the
most degrees awarded
of Food Science among the 2006-2007
graduating class.
|  | University of Florida
Gainesville, FL | 292
(3.4%) |  |  |
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| | University of Illinois at Urbana-Champaign
Champaign, IL | 83
(1.2%) |  |  |
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| | Purdue University-Main Campus
West Lafayette, IN | 33
(0.6%) | | |
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| | University of California-Davis
Davis, CA | 33
(0.5%) |  | |
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| | Mississippi State University
Mississippi State, MS | 29
(1.1%) | | |
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| | Kansas State University
Manhattan, KS | 25
(0.7%) | | |
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| | Clemson University
Clemson, SC | 24
(0.8%) | | |
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| | Pennsylvania State University-Main Campus
University Park, PA | 18
(0.2%) | | |
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| | University of Wisconsin-Madison
Madison, WI | 16
(0.3%) | | |
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| | Iowa State University
Ames, IA | 16
(0.4%) | | |
* The number of bachelor's degrees awarded among the 2006-2007 graduating class.
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